Potato-Pear Latkes

Potato-Pear Latkes

1 Review

From: EatingWell Magazine, November/December 2011

It's easy to make crispy latkes for Hanukkah without oodles of oil. Adding shredded pears to the traditional potato mixture gives the latkes a hint of sweetness; a touch of fresh sage provides an herbal note that goes well with most holiday meals. Serve the latkes topped with a dollop of low-fat sour cream or enjoy them plain.

Preparation

Toss potatoes, pear and matzo in a large bowl and let stand, stirring once or twice, until the matzo is softened, about 20 minutes. Stir in shallot, sage, salt and pepper. Add egg and stir to coat.

Place a baking sheet in the oven; preheat to 200°F.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Cook 4 latkes at a time, using ¼ cup lightly packed potato-pear mixture for each. Press with the back of a spatula to flatten into a 3-inch cake. Cook until crispy and golden, 2 to 3 minutes per side. Transfer to the baking sheet in the oven to keep warm. Repeat with two more batches of the remaining potato mixture and oil, reducing the heat as necessary to prevent burning.

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Reviews 1

Unique, Delicious, AND Better for you!
This recepe was delicious. The entire family loved the unique and sophisticated flavor, ad the pear gave the perfect amount of sweetness without an overpowering flavor. They're great on their own, no need to add sauce. They're also much healthier than you're typical oil sponge latke.
The only con was that it took longer to cook than indicated. I advise turning the stove to medium-high, not medium.
Pros: Sophisticated, unique flavor with sage, healthier, pear adds just the right amount of sweetness
Cons: Took longer to cook than indicated